Mix entire content of Kerala Chicken Roast with 1 cup (250ml) water in a bowl. Pour this in a pressure cooker. Add chicken pieces (with bone 500g or boneless 350 g to 400g) and mix well. Cook for 1 whistle & keep on low flame for 6 min. Stop cooking. After opening cooker simmer further to thicken the gravy if required.
Mix contents of Kerala Chicken Roast with 2 cup (500 ml) water in a bowl and pour this in a pan. Add chicken pieces (with bone 500g or boneless 350 g to 400g) and mix well. Bring the contents to boil, simmer covered on low flame for 10-15 min or until chicken is done or gravy has thickened if desired. Stir Occasionally.
|Shelf Life||9 Months|
|Ingredients||Onion, Garlic, Cottonseed Oil, Ginger, Salt, Chili, Coriander, Curry Leaf, Lentil, Coconut Milk Powder, Coconut Oil, Tomato Powder, Tamarind, Green Chili and Spices (Turmeric, Mustard, Cumin, Black Pepper, Fenugreek, Bay Leaf, Cassia, Clove, Fennel, Star Aniseed, Cardamom).|